Venison Ribs

Many people discard ribs, throwing away one of the best parts of the deer. Venison ribs don't have as much meat as pork or beef, but are delicious none the less and should hold a high priority in the kitchen.

Serves: 1 people

Recipe Ingredients

3 lbs	1362g / 48oz	Venison ribs - to 4 pounds
3 cups	711ml	Water
1 1/2 cups	355ml	Beer
5		Peppercorns
2		Garlic cloves
1		Onion - quartered
		Bbq Sauce
1 cup	237ml	Tomato sauce
1/3 cup	78ml	Water
1/3 cup	78ml	Olive oil
1/4 cup	59ml	Lemon juice
2 tablespoons	30ml	Brown sugar
1/2 cup	31g / 1.1oz	Finely-diced onion
1/4 cup	59ml	Chili sauce
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 tablespoons	30ml	Honey
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Dry mustard
1 teaspoon	5ml	Liquid Smoke

Recipe Instructions

Cut ribs into serving size pieces. Parboil in a large Dutch oven in mixture of the water, beer, peppercorns, garlic and onion.

Combine all sauce ingredients in a small saucepan. Heat to almost boiling then simmer for 20 minutes.

Heat oven to 350 degrees.

Place ribs on a rack in a large roasting pan. Brush with sauce. Bake for about 45 minutes to an hour, turning several times and basting with sauce.

This recipe yields ?? servings.

Source:
Ohio Division of Wildlife - Downloaded from - http://www.dnr.ohio.gov/odnr/wildlife/anything/recipes

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